Slow Cooked Beef With Marrow Bone The French Way…

Braised featherblade

Featherblade is a cheaper cut of beef from the shoulder of the animal. The top part of it is sometimes sold under the American name, flat iron steak. But be warned: it will have been carefully trimmed of all the sinewy bits that, when cooked for a long time, make this recipe so delicious. It will also be much more expensive.

1 Preheat the oven to 140C/275F/gas mark 1. Dust the beef with the seasoned flour.

2 Heat the butter and oil in a large frying pan. Brown the meat well on all sides and remove from the pan.

3 Add the veg to the pan and brown for 5 minutes over a medium heat. Stir in the garlic and herbs and cook for a minute. Deglaze the pan (scrape the bits off the bottom) with the red wine, vinegar and stock. Bring to the boil.

4 Transfer the meat to an oven-proof casserole dish, then tip over the hot stock and vegetables. Season well. Cover tightly and place in the oven for about 2 ½ to 3 ½ hours or until the beef is tender. The length of time will depend on the thickness of the beef.

5 When cooked, remove the meat from the stock and set to one side in a container that will fit in your fridge. Strain this in a sieve (pushing the softer vegetables through to thicken it) and pour it over the meat. Allow to cool and leave in the fridge until needed.

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